Monday, 8 June 2015

Different types of icings

Hi everyone today ill be telling you how to make a variety of different icings.

Glace icing
  • 115 g/4 oz icing sugar
  • 1 tbsp cold water
Step 1-Sift the icing sugar into a bowl and gradually add the water.

Step 2-Then beat together until the icing coats the back of a spoon.

Step 3-Use as required and leave to set.

Buttercream icing
  • 225 g/8 oz butter, softened
  • 1 tbsp cream or milk
  • 350 g/12 oz icing sugar
Step 1-Place the butter and cream in a bowl and beat together.

Step  2-Gradually sift in the icing sugar and beat until smooth.

Crème au bewve
  •  2 egg yolks
  • 175 g/6 oz butter,softend
  • 75 g/6 oz caster sugar
  • 4 tbsp water
Step 1-Place the egg yolks ina bowl and whisk lightly.

Step 2-Place the butter in a separate bowl and beat until fluffy.

Step 3-Place the sugar and water into a saucepan and heat gently until the sugar has dissolved, then bring to the boil and boil for 2-3 minutes, or until the temperature reads 107oC/225oF on a sugar thermometer.

Step 4-Whisking all the time ,pour all the syrup into the egg yolks in athin steam and continue to whisk the mixture until it is thick and cold.

Step 5-Gradally beat the egg mixture into the butter until combined.

Royal icing
  • 3 large egg whites
  • 500 g/1 lb 2 oz icing sugar
  • 1 tsp liquid glycerine
Step 1-Place the egg whites in a large bowl and gradually sift in 200 g/7 oz icing sugar. Stirring in between each addition until the mixture is thick.

Step 2-whisk the mixture ,gradually adding the remaining sugar whisk for ten minutes, or until the icing is stiff .

step 3-Stir in the glycerine until smooth.

Fondant icing

  •  400 g/1 lb icing sugar
  • 1 large egg white
  • 30 g/1 oz liquid glycerine
  • 1 tsp vanilia extract or almond extract
Step 1-Sift the icing sugar into a large bowl and gradually beat in the egg white until the mixture is thick and smooth.

Step 2-Beat in the glycerine and vanilia extract. 

Almond paste  

•175 g/6 oz icing sugar,plus extra for dusting.
•175 g/6 oz caster sugar 
•2 large egg plus 1 egg yolk 
•1/2 tsp almond extract 
•1 tsp lemon juice 
•350g g/12 oz grated almonds 

Step 1-Sift the icing sugar into a heatproof bowl and stir in caster sugar.

Step 2-Whisk the two eggs with the egg yolk and stir in the sugar.

Step 3-Place the bowl over a saucepan of simmering water and whisk for 10-12 minutes or until thick and pale. 

Step 4-Sit the base of the bowl in cold water.

Step 5-Whisk in the almond extract and lemon juice and whisk until cool. 

Step 6- Stir in the almonds and beat to form a paste. 

Steo 7-Roll the almond paste to the desired size on a work surface dusted with icing sugar. 

Apricot glaze

•200 g/7 oz smooth apricot jam 
•100  g/3 1/2 oz caster sugar
•225 ml/8 fl oz water  

Step 1-Sift the apricot jam into a saucespan and stir in the sugar and water.

Step 2-Heat gently up to simmering piont and stir until clear.

Step 3-Leave to cool before using.

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